Processing
Processing strategies for commercially-ready pulse ingredients
Dr. Michael Nickerson - University of Saskatchewan - Dept. of Food and Bioproduct Sciences
- Peas
- Agriculture and Agri-Food Canada
- Pulse Science Cluster
- Value-Added
Processing
Energy and cost efficient removal of anti-nutritional compounds and negative flavours in pulses using electromagnetic wave
Dr. Oon-Doo Baik - University of Saskatchewan - Dept. of Chemical and Biological Engineering
- Peas
- Agriculture and Agri-Food Canada
- Pulse Science Cluster
- Value-Added
Health
Utilization of pulse-based ingredients to develop low glycemic pet food to improve the health of dogs
Dr. Yongfeng Ai - University of Saskatchewan - Dept. of Food and Bioproduct Sciences
- Lentils
- Peas
- Health
- Agriculture and Agri-Food Canada
- Pulse Science Cluster
- Value-Added
Processing
Reducing Feed Cost and the Environmental Footprint and Enhancing Global Competitiveness of Canadian Pork Production by Increased Nutrient Utilization of Feedstuffs Fed to Growing-Finishing Pigs
Dr. Dan Columbus, Dr. Kate Shoveller - Prairie Swine Centre, University of Guelph
- Faba Beans
- Agriculture and Agri-Food Canada
- Value-Added
Health
Increasing Faba Bean Use in Pet Food and Aquaculture Feeds
Dr. Matthew Loewen - University of Saskatchewan - Veterinary Biomedical Sciences
- Faba Beans
- University of Saskatchewan
- Value-Added
Health
Development of pre-packaged pulse-based meals to ameliorate the negative health consequences of sedentary behaviour
Dr. Philip Chilibeck - University of Saskatchewan - College of Kinesiology
- Chickpeas
- Dry Beans
- Lentils
- Peas
- University of Saskatchewan
- Value-Added
Health
Feeding Tannin and Non-Tannin Faba Bean to Broiler Chickens
Dr. Eduardo Beltranena - Alberta Agriculture and Forestry
Processing
Pulse Starches: Fractionation, Structure, Functional Properties, Modifications, and Industrial Applications
Dr. Yongfeng Ai - University of Saskatchewan - Dept. of Food and Bioproduct Sciences
- Faba Beans
- Lentils
- Peas
- Processing
- lentils
- Health
- faba beans
- peas
- Value-Added
Processing
Entrapment of heart healthy oils using lentil protein isolates by spray drying
Dr. Michael Nickerson - University of Saskatchewan - Food and Bioproduct Sciences
- Faba Beans
- Lentils
- Peas
- University of Saskatchewan
- Value-Added
Processing
Modification of a commercial lentil, pea and faba bean protein isolate production process for improved flavour profiles
Dr. Michael Nickerson - University of Saskatchewan - Food and Bioproduct Sciences
- Faba Beans
- Lentils
- Peas
- University of Saskatchewan
- Value-Added
Processing
Enhancing quality and value of meat ingredients for further processing
Dr. Phyllis Shand - University of Saskatchewan - Department of Food and Bioproduct Sciences
- Lentils
- Processing
- lentils
- University of Saskatchewan
- Value-Added
Processing
Value-Added Applications of Pulse Proteins for Human Foods
Dr. Lingyun Chen - University of Alberta
- Chickpeas
- Lentils
- Peas
- Processing
- lentils
- peas
- chickpeas
- Value-Added
Processing
Quantification and bioassay development for toxicity testing of faba bean varieties
Dr. Judit Smits - University of Calgary - Faculty of Veterinary Medicine
Processing
Processing platform for food functionality of faba bean (3F-Platform)
Dr. Shannon Hood-Niefer - Saskatchewan Food Industry Development Centre Inc.
- Faba Beans
- Processing
- faba beans
- Value-Added
Processing
Modification of pea starch for increased utilization in the food industry
Dr. Paulyn Appah - Manitoba Food Development Centre
Processing
The utilization of pulses in the manufacture of crumb used as a binder in a model meat system
Michelle Sigvaldson - Alberta Agriculture and Rural Development
- Chickpeas
- Lentils
- Peas
- Value-Added
Processing
Characterization of phytochemicals and dietary fibres in pulse processing by-products for value-added functional food products
Dr. Rong Cao - Agriculture and Agri-Food Canada - Guelph Food Research Centre
- Lentils
- Peas
- Agriculture and Agri-Food Canada
- Value-Added
Processing
Enhancing world markets for Saskatchewan pulses through secondary processing and value added research
Peter Frohlich - Canadian International Grains Institute (CIGI)
- Chickpeas
- Dry Beans
- Faba Beans
- Lentils
- Peas
- Value-Added
Processing
Effect of genetics and the environment on the quality and utilization of faba bean flour and protein concentrates
Dr. Michael Nickerson - University of Saskatchewan - Department of Food and Bioproduct Sciences
Processing
Characterization, modification and commercialization of lentil bran as a food ingredient
Dr. Mehmet Tulbek - Alliance Grain Traders
Processing
Pulse flour milling and utilization in food products
Heather Maskus - Canadian International Grains Institute (CIGI)
- Chickpeas
- Dry Beans
- Faba Beans
- Lentils
- Peas
- Value-Added
Processing
Development of prototype expanded snack foods and breakfast foods from pea flour, air-classified pea starch and pea-cereal blends using twin-screw high temperature extrusion technology
Dr. Shannon Hood-Niefer - Parrheim Foods
Processing
Enhancing world markets for Canadian pulses through secondary processing and value-added research
Dr. Linda Malcolmson - Canadian International Grains Institute (CIGI)
- Faba Beans
- Peas
- Value-Added
Health
Development of low glycemic index breads from pulses
Dr. David Jenkins - University of Toronto - Dept. of Nutritional Sciences
- Chickpeas
- Lentils
- Peas
- Value-Added
Processing
Functional characteristics of blends of native/physically-modified pea starches and native/physically-modified corn and potato starches
Dr. Shannon Hood-Niefer - University of Saskatchewan - Dept. of Food and Bioproduct Sciences
Processing
Research-scale extruder for value-added processing of carbohydrates
Dr. Yongfeng Ai - University of Saskatchewan - Dept. of Food and Bioproduct Sciences
- Faba Beans
- Peas
- University of Saskatchewan
- Value-Added
